What’s Cooking in Kul Kitchen

A bistro enhances home dishes in the form of sweet and spice.

By: Jareliese Mauro

“Smack!” It is the sound of what your lips make when you sample the Creamed ribs. From afar, the pasty béchamel sauce—one of the 7 mother sauces—trickling down on the slab of tender meat, seems like a icing atop a cake. Its bland flavor muddles up with the sweet barbecue sauce distributed all over the plate, truly a matrimony of great zest.

Like a wild plant symphony, the Steak sandwich truly amuses the consumer with shavings of fried carrots, potatoes and meat. Ostensibly insipid with the monochromatic golden brown preparation, one bite is all it takes to change your mind as it creates a stir in your mouth. The summer heat wave agrees with the Peppered mango order as it heats up the platter with slices of mango, chicken breast, and tangy condiment making the tongue experience a hula like the Hawaiian maiden donning in a grass skirt glued to your car’s dashboard. An unsurpassed seafood dish favorite couldn’t land in a more sapid place. The texture and aftertaste of the Fried squiders whet your appetite for an exotic bang! Crowned thirst-quenchers: disappear at a snap. Usual ambrosial suspects are grape, mango and cucumber slurps.

Believing that a tasty meal makes conversations more pleasant, 24-year-old Steven Edward Tan, proprietor and master cook, considers food as a “nourishment of the body and soul.” From the word “Kul,” which means home, he concocted his inventive ideas at home and innovated home-cooked meals, at the outset, so he can please his picky brothers. Big raves from his family and friends motivated this Philippine School of Culinary Arts graduate to open a restaurant in Skyrise, IT Park, Lahug.

Ahh, summer. Don’t let your sun-drenched and sunblock lotion-saturated body keep you from getting a table in this relaxing 90-sq. m., 24/7 restaurant in pale summer sunshine walls and vibrant orange lamps. The rustic brown tiles are cut in shape of a road leading to a painting of archaic Tuscany, complementing the dark wood chairs and green couches. Even beach worshipers take refuge once in a while. Since it opened in the late 2006, their 40-dish menu of poultry, seafood, sandwich,and beef—updated one of each kind, every year---has been a huge hit for the belly and for those who are in search of the mouthwatering dishes.

Photo source:

http://soloflighted.com/2008/12/24/kul-kitchen/